1stalkfresh lemongrass, outer most layer peeled and discarded, bottom third cut in half(you can substitute with a teaspoon or two of fresh lemon zest)
3cupsmushrooms, sliced(165 g)
14-oz. packagebean thread noodles(AKA cellophane noodles, bean vermicelli, glass noodles, or mung bean noodles)
Cilantro for garnish
Instructions
Heat a stock pot on medium heat for 2 minutes and add the onion, garlic, and ginger and sauté for 2 minutes, adding a tablespoon of water when things start to stick. Add carrots and cook for 2 additional minutes. Add vegetable broth, stir, and simmer for 15 minutes or until carrots are soft.
Turn down the heat and transfer 1 cup of soup into a blender along with the coconut milk and curry powder. Blend until everything is combined, about 30 seconds. Pour blended mixture back into soup pot.
Add lemongrass and mushrooms to pot and simmer for an additional 10 minutes.
While soup is simmering, boil the water for the noodles. Drop noodles into boiling water and cook for 3 minutes, until they are soft. Strain the noodles and get ready to assemble!
To assemble your curry, place a portion of the cooked noodles into a large soup bowl. Ladle soup over the noodles, enough to cover the noodles completely. Remove any lemongrass from the bowls, it's just for flavor.